Tomatoes
Andrieux Vilmorin
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La Belle Cuisine - More Side Dishes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

Gigi's Tomato Dumplings

"At one time an aphrodisiac quality was ascribed to the tomato.
Reflect on that when you are next preparing the family salad."
~ Jane Grigson

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Saturday, October 14, 2000

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Tomatoes (Horizontal)
Alice Waters
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Gigi's Tomato Dumplings

4 cups canned tomatoes
1 medium onion, grated
1 tablespoon unsalted butter
2 teaspoons sugar
1 teaspoon dried basil or fennel
Salt and freshly ground black pepper to taste
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon unsalted butter
1/2 cup milk

In a saucepan combine tomatoes, onion, 1 tablespoon unsalted butter, sugar, basil or fennel and salt and pepper. Bring the mixture to a boil.
In a bowl sift together flour, baking powder and salt. Cut in with a pastry blender 1 tablespoon unsalted butter until fat is well distributed. Add about 1/2 cup milk, or enough to make a soft dough, stirring mixture as little as possible. Let the dough stand for about 3 minutes. Drop the dough from a tablespoon in 6 equal portions into the boiling tomatoes. Cover the pan tightly and cook dumplings over moderate heat for about 12 minutes. Serve the dumplings in individual dishes with the tomato mixture poured over them.
 

Index - Side Dish Recipes